I am a little bit obsessed with courgetti and whilst I’ve been on holiday, I’ve often found myself eating it for lunch and for dinner. Probably the main reason why I’ve been eating so much of the stuff lately too is down to my new kitchen gadget, the Hemsley & Hemsley Spiralizer that puts my old one to shame. I’ve been really impressed with this and have had loads of use out of it already. A definite must if you’re a coeliac, trying to cut down on carbs or trying to get more veggies in your diet. I bought mine from Selfridges for £29.95; Amazon also stock them too (link here).
There’s loads of things you can do with them
and the range of vegetables which you can spiralize is far greater than just me
and my courgettes, so I do need to do a few more experiments with my bad boy
spiralizer.
In the meantime
though, let’s start with courgetti. You
will need:
3 courgettes
(or just 2 larger ones)
Your
spiralizer
Some oil to
fry your courgettes in (I use this coconut oil)
1.
Spiralize
your courgettes.
2.
Heat the coconut oil in a pan. Fry your courgettes on a high heat for just a
couple of minutes. Like with the cauliflower
rice, you want to heat them through rather than make them go soft and mushy.
3.
Serve with a sauce of your choice! The heat from
the sauce will also cook your courgette further too.
Some serving
suggestions:
·
Stir through some home-made bolognaise sauce.
·
Serve with a basic tomato sauce recipe and
perhaps some meatballs.
·
Mix the
courgetti with some pesto/ chopped tomatoes/ tomato puree, basil, cherry tomatoes that you can fry in the coconut oil before you throw your courgetti in. In fact, use any leftover vegetables you have!
Grab any leftovers from the fridge and your courgettes... |
Courgetti with mushrooms and cherry tomatoes |
Courgetti with tomato puree, olives and basil |
A huge lunch but it's only approximately 380 calories and will fill you for hours! |
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